Oregano Chicken Vegetables
Elevate your weeknight dinner game with Oregano Chicken Vegetables, a flavorful and wholesome meal that combines tender, herb-marinated chicken breasts with a vibrant medley of roasted zucchini, red bell peppers, carrots, and red onions. Infused with the earthy aroma of oregano, smoky paprika, and a hint of garlic, this oven-baked dish strikes the perfect balance between simplicity and gourmet flair. Ready in under an hour, this one-pan recipe is a breeze to prepare and clean up, making it an ideal choice for busy families or meal preppers. Garnished with fresh oregano and a squeeze of lemon for a zesty finish, it’s a healthy, colorful, and satisfying option that’s as beautiful to serve as it is delicious to eat. Perfect for those seeking oven-roasted chicken recipes, vegetable-loaded dinners, or Mediterranean-inspired meals!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 medium zucchini
- 2 medium red bell peppers
- 1 large red onions
- 2 medium carrots
- 2 sprigs fresh oregano (optional, for garnish)
- 4 wedges lemon wedges (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
In a small bowl, combine 2 tablespoons of olive oil, dried oregano, paprika, garlic powder, salt, and black pepper to form a marinade.
Place the chicken breasts on a clean cutting board and pat them dry with paper towels. Rub the marinade evenly over both sides of the chicken breasts. Set the chicken aside to allow the flavors to infuse while prepping the vegetables.
Wash and dice the zucchini, red bell peppers, red onion, and carrots into bite-sized pieces and place them in a large mixing bowl.
Drizzle the vegetables with the remaining 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Toss to coat the veggies evenly.
Spread the vegetables onto the prepared baking sheet, creating an even layer that leaves space for the chicken breasts.
Place the marinated chicken breasts on the baking sheet alongside the vegetables.
Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing, if desired.
Serve the oregano chicken and roasted vegetables warm, garnished with fresh oregano sprigs and accompanied by a lemon wedge for an optional zesty finish.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6717 mg | 292% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 55.0 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4046 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
